Newspapers / The Kings Mountain Herald … / Nov. 4, 1993, edition 1 / Page 9
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TAKE TRIP - Two bus loads of students, teachers and parents form East Elementary School recently went to Boone to see the leaves and tour historic points of interest in the Western North Carolina moun- _- DD tains. They visited Lin Viaduct Bridge, Julian Price, Park, the Moses Cone Estate and the Appalachian Culture Center. The Cooking Corner CABBAGE CASSEROLE 1 stick melted margarine 1-1/2 c. crushed corn flakes 4 c. shredded cabbage 1/2 c. onions 2 c. grated Cheddar cheese Sauce: 1 can cream of celery soup 1/2 c. mayonnaise 1 c. milk Salt and pepper to taste Mix margarine and corn flakes well. Pour half in the bottom of a. 9x12 inch buttered baking dish. Spread cabbage over corn flake mixture. Sprinkle onions over the cabbage. Mix sauce and pour over all other ingredients. Top with re- maining crumb mixture. Sprinkle with grated cheese. Bake at 350 de- grees for 30 to 40 minutes. Carolyn Lail CREAMED CORN 1 pkg. frozen corn 1 3 Oz.) pkg. cream cheese 1 Tbsp. chives Salt and pepper to taste Cook corn according to direc- tions on package. Drain and add other ingredients and cook until cream cheese is melted. Serves 4. Dolores Bradley ‘MISSY POTATOES 1 (2 Lb.) pkg. frozen hash brown potatoes 1 (16 Oz.) sour cream 1 (10-3/4 Oz.) cream of celery soup 1 c. shredded sharp Cheddar cheese 1/2 ¢. margarine, softened 1 tsp. black pepper 1/2 c. buttered cracker crumbs Combine all ingredients, except cracker crumbs. Spoon into 13x9x2 inch baking /disH. ‘Sprinkle evenly over top. Bake at 350 degrees about 40 minutes or until bubbly. Stella Ware SCALLOPED POTATOES 3 c. thinly sliced potatoes 1 c. thinly sliced onions 2 tsp. salt 1/8 tsp. pepper 1 Tbsp. plain flour 1/4 c. butter or margarine 1 c. scalded milk Place layers of potatoes and onions in a 1-1/2 quart greased 2 to 4 Tbsp. soy sauce 2 c. chow mein noodles Brown meat, onion, and celery in large skillet over low heat. Add soups, mixed vegetables, and mushrooms (do not drain). Mix well, then add soy sauce to taste. Spoon into 6 cup casserole; sprin- kle with noodles and bake, uncov- ered, at 350 degrees, about 30 min- utes. Yield: 10 to 12 servings. Jo Ross APPLESAUCE RAISIN MUFFINS 2 c. water 2 c. raisins 1/2 c. vegetable oil 2 eggs 1 ¢. unsweetened applesauce 1 tsp. vanilla Tan 2 c. plain flour 1 tsp. soda 1-1/4 tsp. cinnamon 1/2 tsp. nutmeg 1 c. chopped nuts (optional) Cook raisins in water until water is almost cooked out. Let cool; add applesauce, oil, and eggs; stir. Add mixed dry ingredients and stir. Add nuts and vanilla; mix well. Put into regular muffin tins or miniature. Bake at 350 degrees for approxi- mately 20 minutes or until browned. (Miniature muffins might cook in less time.) Grease (don't flour) muffin tins. Fill 3/4 full. Nancy Senter, Carolyn Patterson's sister COMPANY MUSHROOM CHICKEN 6 chicken breasts, boned and halved 1 pkg. dried beef 1 can mushroom soup 1 ctn. sour cream 12 ‘strips bacon . Place dried. beef inside each. chicken breast. Wrap each chicken breast in a strip of bacon. Place in casserole dish. Combine soup and sour cream; pour over chicken (no salt needed). Bake at 275 degrees for 3 hours. May be prepared a day in advance. SPAGHETTI CASSEROLE 1 Lb. top ground beef : 2 medium chopped onions’ 1/2 c. tomato juice 1 (8 Oz.) box spaghetti 1 (8 Oz.) can tomato sauce 1/2 can water 1 (4 Oz.) can tomato paste (with can of water) 2 to 3 c. grated sharp Cheddar cheese 1 to 1-1/2 cans mushroom soup Sliced green olives Break up meat and saute in a saucepan until meat loses all red color. Drain off and grease. Add tomato juice, tomato sauce, 1/2 can water, tomato paste, and can of wa- ter. Cover and let simmer for 30 minutes. While this is cooking, break up spaghetti and cook in boiling, salted water, according to . box directions. When spaghetti is done, drain. Into a greased 9x12 inch casse- role (or two 8x8 inch casseroles), add a layer of sauce, a layer of spaghetti, and a layer of cheese. Repeat these layers until all is used. Over the top layer, add the mushroom soup and sliced olives. Bake for 30 minutes at 350 degrees until bubbly. Stella Ware BEEF CASSEROLE 4 potatoes 4 onions 4 carrots 1 tsp. salt 1/4 tsp. black pepper 1/4 tsp. thyme 1 Lb. ground beef 1 (303) can tomatoes (16 Oz.) Peel potatoes, onions, and car- rots. Chop in small pieces in bot- tom of baking dish. Add salt, pep- per, and thyme. Spread beef over top of vegetables. Pour over toma- toes. Add remaining salt and sea- soning. Cover. Bake at 350 degrees for 1-1/2 hours. ! Dolores Bradley homes NEW BMX BIKES ALL ASSEMBLED READY TO GO 12" 34.95 16" 59.95 20" 59.95 ./ PDO PDPODPODDODDPLDDD DAD POD PODDODDADD PON ANSP Guitars + Amps * Drums * TVs * VCRs * Microwaves Experienced « New Watches We Buy TTI Lots of new Jewelry & Diamonds BASLeJE) BS AULD. oc.mrere rrr: 69.95 4633 Wilkinson Blvd. 380 AULO...cccnrs.nesees 99.95 Made In Gastonia, N. C. 9 mm Auto........... 110.00 USA Just Before 84 Lumber 45 AULO.......covnnn ne 149.00 at traffic light New Jennings 9 mm - 13 Shot, 2 Clips 149.00 824-9656 LOTS OF NEW CHRISTMAS TOYS Plenty of Rifles & Shotguns New Car Stereos, Amps & Speaker Boxes ) 3) £3 ) E) E) $ t) 0) ) E) $ t] $ $ $ $ $ EEE EEE EE EEE EE EE EE EEE EEE EE EERE EEE EEE EE EE EE EEE ERR Get Acquainted Re 4 a DODD APDPOIDPDPOL HHH 1 1 $ $ $ $ $ $ $ $ s = id. ’ 4 $ $ $ $ $ 1 = baking dish. Sprinkle flour lightly over each layer of potatoes and onions. Pour milk over all and bake at 325 degrees for 1 hour or until tender. Grated cheese may be added over the top for the last 10 minutes of baking. of Shelby Been turned down on a mobile home loan?? CALL 1-800-772-3716 Lowest interest rate in 20 years! | With An Old Flame C11 at Our Special Purchase! Unbelieveable : ~y at New Location | ONLY AT® LUV HOMES SHELBY # 484-1640 : 1993 CLOSEOUTS / 115 West Wilkinson Blvd. ¢ Belmont, NC 4 (Main Street Crossings Shopping Center) 3 bedroom or 4 bedroom doublewides - Duke Power $26,986 . ® LUV HOMES SHELBY ® 484-1640 Come Join Us For Our Open House Hwy. 74 Bypass ¢ Shelby, NC 704-484-1640 Monday, November 8th 8 am - 5 pm Dedication Ceremony 10 am EXPRESS PAGE Refreshments & Door Prize Drawings All Day Patsy Ware MIXED VEGETABLE HOT DISH 1-1/2 Lb. ground beef 1 large onion, chopped 1 c. diced celery 2 cans cream of mushroom soup 1 can chicken and rice soup 1 (1 Lb.) can mixed chow mein vegetables, drained 1 (3 Oz.) can mushroom slices The Paging connection GRAND OPENING Why Lease When You Could Own? 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The Kings Mountain Herald (Kings Mountain, N.C.)
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Nov. 4, 1993, edition 1
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